50 minutes
A comforting pasta dish featuring roasted butternut squash, crispy bacon, and Parmesan cheese.
Butternut Squash, Peeled, chunked
0 lb
tablespoons
pinches
to taste
to taste
Red Onion, Diced into 1-inch pieces
each
Thick-Cut Bacon, Sliced into pieces
slices
Pasta, Cooked until al dente
0 oz
Parmesan, Grated
cups
Chives, Chopped
tablespoons
Flat Leaf Parsley, Chopped
tablespoons
1. Roast Butternut Squash
Preheat your oven and prepare a baking sheet. Toss the peeled and chunked butternut squash with two tablespoons of olive oil, a pinch of red-pepper flakes, and season with kosher salt and black pepper. Spread the seasoned squash on the baking sheet and roast in the oven for 15 minutes until it starts getting tender.
2. Add Onion and Bacon
Dice the red onion and toss with one tablespoon of olive oil. After the squash has been in the oven for 15 minutes, add the onions and thick-cut bacon over the squash and return to the oven for an additional 30 minutes until the bacon is crispy and vegetables are roasted.
3. Cook Pasta
While the squash and bacon are roasting, bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve some pasta water before draining.
4. Combine and Serve
Chop the bacon into bite-sized pieces if not already done. Combine the pasta, roasted butternut squash, onions, and chopped bacon in the pot. Stir in half a cup of Parmesan and a splash of the reserved pasta water to mix well. Serve garnished with the remaining Parmesan, chopped chives, parsley, and a twist of black pepper.
Look for a butternut squash with a deep, uniform tan color and without blemishes. It should feel heavy for its size, indicating a good moisture content which is essential for a creamy texture when cooked.
Help the squash break down by mashing some of the cubes as they soften. Use a splash of broth or a stick blender for a smoother sauce with some chunks left for texture.
Grate your parmesan fresh and stir it into the pasta off the heat to ensure it melts evenly into the sauce.
Cut the squash into uniform ½-inch cubes. Uniformity ensures even cooking, which is key when integrating it into a pasta dish.
Opt for ridged or curled pasta like fusilli or farfalle. Cook it just shy of al dente, as it will continue to cook when tossed with the hot squash mixture.
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